Halibut With Tomato-sorrel Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1/4 cup shallot, finely chopped
• 1/4 cup wine vinegar
• 1/4 cup dry wine
• 1/2 cup whipping cream
• 3 tablespoons vegetable oil
• 2 cups mushrooms, chopped
• 2 medium zucchini, trimmed, cut into matchstick-size strips
• 32 ounces halibut fillets (about 1 inch thick)
• 1/2 cup butter, chilled and cut into pieces
• 2 medium tomatoes, peeled, seeded, chopped (about 1 cup)
• 2 tablespoons fresh spinach, chopped

Recipe

• 1 for sauce:.
• 2 combine shallots and vinegar in heavy small saucepan. boil until most of liquid evaporates, about 4 minutes. add wine; boil until most of liquid evaporates, about 3 minutes. whisk in cream. set sauce aside.
• 3 for halibut:.
• 4 preheat oven to 400°f heat 2 tablespoons oil in heavy large skillet over medium-high heat. add mushrooms and a dash of pepper. cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes. add zucchini and sauté 2 minutes. season to taste with salt and pepper.
• 5 meanwhile, lightly oil baking sheet. place halibut on sheet and brush with remaining 1 tablespoon oil. bake until fish is opaque in center, about 10 minutes.
• 6 bring sauce to simmer. reduce heat; add butter and whisk just until melted. remove from heat. mix in tomatoes and sorrel. season with salt and pepper.
• 7 spoon garlic mashed potatoes onto center of 4 plates. place halibut atop potatoes. arrange mushroom mixture around potatoes. spoon sauce over fish and serve.